Baked Chicken Leg Quarters

Baked Chicken Leg Quarters are simple to prepare and clean up. Win-win! Outrageously delicious and economical together make the perfect weeknight meal for the rotation. When you don't even have time to think, this recipe is a life-saver.

Course dinner, Entree, Main

Cuisine American

Prep Time 5

Cook Time 50

Servings

Calories 513kcal

Author Imma

Ingredients

Baked Chicken Leg Quarters Marinade

1 tablespoon (8 g) garlic, finely chopped
2-3 teaspoons (4-6g) onion powder
2 teaspoons (2g) thyme, minced
2 tablespoons (8g) parsley, minced
1 teaspoon (2g) paprika
1 teaspoon (2g) black pepper, freshly ground
3-4 tablespoons (42-56ml) melted butter or oil

Baked Chicken Leg Quarters

4 chicken leg quarters
salt, to taste

Baked Veggies

2 pound potatoes and carrots, cleaned and cut into small chunks

Instructions

Baked Chicken Leg Quarters Marinade

Preheat the oven to 375℉ (190℃). (If making immediately.)
Combine garlic, onion powder, thyme, parsley, paprika, and pepper in a small bowl. Pour in melted butter or oil and mix. Set aside.

Preparing the Chicken Leg Quarters

Wash chicken leg quarters and thoroughly dry with paper towels.
Place the chicken in a large bowl, salt to taste, then thoroughly marinade with garlic mixture. Repeat with potato and vegetables.
Refrigerate until ready to cook. The chicken will keep for about 24 hours in the fridge.
Line a baking pan with foil and insert a wire rack. Lightly coat the baking pan with non-stick spray. You can also bake it in a large 9x13 baking pan with potatoes next to it.
Arrange the chicken legs quarters in a single layer. Place potatoes and carrots underneath the chicken. The drippings from the chicken will slowly drip onto the vegetables, making them extra flavorful.

Ready for the Oven

Bake in a preheated 375℉/190℃ oven until cooked through and the skin is crispy, for about 45-60 minutes or until the meat thermometer inserted into the thickest part reaches at least 165℉ (74℃) when checked with an instant-read thermometer. (Chicken legs and thighs can handle a higher temperature than the breast, so don't worry if it gets to 180℉ (82℃).)
Rotate chicken legs quarters halfway through-roughly 25 minutes. If it starts to over-brown, cover it with aluminum foil.
Remove from oven and serve with the potatoes and carrots. Enjoy!

Notes

Don't waste the juice that collects at the bottom of the pan. That is what makes incredibly flavored gravy.
Check to see if they're done by inserting an instant-read thermometer in the meatiest part of the thigh, being mindful not to touch the bone.
Cover the baking chicken leg quarters with aluminum foil if they start getting too brown before the inside is done.
Use my pork brine recipe to brine the chicken leg quarters for an even juicier, tenderer dinner.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition